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Tuesday, July 6, 2010

I am a huge fan of farmers markets and eating local. Summer is the best season for fruits and I've been having a blast making crumbles with different fruits as they come in season over the past month. I found the original recipe in Bon Appetit magazine (May 2010) and modified it a bit, then keep mixing up the fruit as things come in and out of season. It has been a huge hit with family and friends.

Strawberry Rhubarb Crumble

Crumble:

3/4 cup all purpose flour

2/3 cup sugar

large pinch of salt

6 tbs chilled unsalted butter, cut into 1/2 inch cubes

1/2 cup old-fashioned oats

1/2 cup husked hazelnuts, toasted, coursely chopped

**I leave out the nuts and add a dash of cinnamon**

Combine flour, sugar and salt (and cinnamon if using) in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts (if using).